A quick and delicious vegetarian supper from ” Dominique’s Kitchen” by Dominique Woolf. If you are not able to get hold of any shitake mushrooms then chestnut mushrooms make a very good substitute.
Ingredients
- 250 g shitake mushrooms cut into thick slices, smaller ones whole or halved
- 2 tbsp cornflour
- 3 spring onions cut into 5 cm pieces
- 1 1/2 tbsp hoisin sauce
- 3 tbsp Neutral oil for frying
For the sauce:
- 1 tbsp light soy sauce
- 1 tsp chinese 5 spice
- 2 tsp toasted sesame oil
- 3 cloves garlic, crushed
- 1 tsp honey
- 1 tsp dried red chilli flakes optional
- 6 tbsps water
To serve:
- spring onion finely sliced
- rice
Servings:
Instructions
- Place the mushrooms in a mixing bowl and sprinkle over the cornflour. Toss well.
- Combine all the ingredients for the sauce in a small bowl.
- Heat the oil in a large non stick frying pan or wok over a medium high heat and when very hot add the mushrooms, shaking off any excess flour. Fry for 5 minutes, stirring occasionally. Add the spring onion pieces and cook for a further 2-3 minutes.
- Once the mushrooms have taken on some colour reduce the heat to low and stir in the sauce, making sure the mushrooms are well coated. Simmer for a minute or two then remove from the heat .
- Serve immediately with the sliced spring onions and rice.
Share this Recipe
Powered byWP Ultimate Recipe